Thursday, February 19, 2009

Oat and Dried Apricot Scones

{Martha Stewart Baking Handbook}

1 cup oats (instant or old fashioned)

3/4 cup all purpose flour, plus more for dusting

1/2 cup whole-wheat flour

1/4 cup plus 2 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 sticks butter, cold and cut into small pieces

Heaping 1/2 cup of dried apricots

1 large whole egg, plus 1 large egg yolk

1/2 cup buttermilk

1 Tbsp heavy cream

Sanding sugar, optional for dusting

*Glaze (my own personal addition to the recipe:))

Whisk the oats, flours, sugar, baking soda, baking powder, and salt together. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Fold in the apricots.

Whisk together the whole egg and buttermilk. Add egg mixture to the f lour mixture and using a rubber scrapper, make sure it all gets incorporated.

Turn out dough onto a lightly floured work suraface. With floured hands gently press and pat dough into a rectangle (this was really sticky for me), about 1 1/4 inches thick. Using a sharp knife, cut into 8 squares. Place triangles about 2 inches apart on a baking sheet lined with parchment paper. Cover with plastic, and freeze for at least one hour or overnight.

Preheat oven to 375 and in a small bowl, lighly beat egg yolk with cream. Brush over the top of scones and sprinkle generously with sanding sugar, if using. Bake, rotating the sheet halfway through, until tops are golden brown, about 25-30 minutes. Transfer to wire rack to cool.

*For glaze, I took some milk, powdered sugar, mexican vanilla, and a dash of cinnamon, mixed it all together, and poured it all over the semi-cooled scones-- it really adds a great touch. Recommend it I do!

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